Pan Roasted Kettle Chicken

Servings: 2 people
Cuisine: FusionIndian
Course: Main Course
Time: 40 minutes
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An age-old recipe of my mother that is loved by four generations of foodies. Kettle Chicken is a take on the roast chicken with desi masalas. Marinated in Indian spices and dum roasted.


  • 750 gms whole chicken
  • 6 baby potatoes peeled
  • 6 baby onions peeled
  • 2 boiled eggs (1 per person)
  • 1 cup whole wheat flour for dum

For the marinade

  • 6 tbsp curd
  • 4 tbsp ginger garlic paste
  • Coarsely ground garam masala (see below)
  • 1 tbsp Kashmiri red chilli powder
  • 2 tbsp cumin powder (jeera)
  • 2 tbsp coriander powder (dhania)
  • 1 medium onion finely chopped
  • Salt to taste

Garam masala (for the marinade)

  • 7-8 cloves
  • 2 1" pieces of cinnamon
  • 6 green cardamoms
  • 3 black cardamoms
  • 10 peppercorns
  • 2 pieces of mace
  • 1 star anise


  • To begin, make gashes on the chicken so that marinade can soak in.
  • For the marinade, in a large bowl, mix together curd, ginger garlic paste, coarsely ground garam masala, Kashmiri red chilli powder, cumin powder (jeera), coriander powder (dhania), and salt to taste. Mix.
  • Add in finely chopped onions and mix well.
  • Add the chicken and rub in the marinade well. Marinate for at least two to three hours.
  • When ready to cook, take a heavy bottom pan but do not switch on the heat. Place the chicken in the pan. Arrange the some peeled baby potatoes and onions coated in the marinade alongside the chicken. And boiled eggs into the cavity and the side. One for each person.
  • Add about half a cup of water so that the chicken does not burn.
  • Knead the flour and roll it into long tubes. Line the rim of the pan with the dough. Place a flat lid on top and press it down a bit. Pour a bit of water on it. This is similar to dum cooking.
  • Now switch on the heat and cook on high heat for 2-3 minutes. The water on the lid would begin to bubble. Reduce the heat and cook for 20-25 minutes depending on the size of the chicken. In case the water dries up on the lid, pour some more on it.
  • After 20 minutes, remove the lid and check with a knife if the chicken is cooked. If still not done, return it to the low flame and let it cook some more. You don’t need to create a new batch of dough again.
  • When cooked, remove the chicken from the pan carefully. Reduce the liquid to a pouring consistency sauce.
  • Transfer the chicken to a serving dish on a bed of lettuce leaves. Arrange the potatoes, onions, and halved eggs alongside.
  • The Kettle Chicken is ready to serve. Pour some sauce over the chicken. And garnish with lemon slices.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.

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Pan Roasted Kettle Chicken